Sous Chef

Position Summary

The Sous Chef at Sun Mountain Lodge plays a key leadership role in delivering exceptional culinary experiences for our guests. This position supports the Executive Chef in overseeing daily kitchen operations, maintaining high standards of food quality and presentation, and leading the culinary team in a collaborative, organized, and professional environment. The ideal candidate is passionate about food, thrives in a fast-paced setting, and demonstrates strong leadership and organizational skills.

Key Responsibilities

• Assist the Executive Chef in managing all kitchen operations, including daily service, banquets, and special events

• Supervise, train, and motivate kitchen staff to ensure consistent performance and adherence to standards

• Ensure all food is prepared to Sun Mountain Lodge’s quality, taste, and presentation standards

• Maintain compliance with all health, safety, and sanitation regulations

• Assist with menu execution, recipe consistency, and portion control

• Oversee food preparation, production schedules, and inventory control

• Monitor food costs, minimize waste, and support cost-control initiatives

• Step in to lead the kitchen in the absence of the Executive Chef

• Foster a positive, respectful, and team-oriented kitchen culture

Qualifications

• Minimum of 3–5 years of professional culinary experience, including leadership or supervisory experience

• Strong knowledge of cooking techniques, kitchen operations, and food safety standards

• Ability to lead and communicate effectively with a diverse team

• Excellent organizational and time-management skills

• Ability to work flexible hours, including weekends, holidays, and evenings

• Culinary degree or formal training preferred, but not required

Physical Requirements

• Ability to stand for extended periods

• Ability to lift up to 50 pounds

• Ability to work in a fast-paced, high-temperature kitchen environment

Salary : $30 - $40